If you are a fan of the Starbucks Lemon Loaf, try this homemade Starbucks Lemon Loaf Copycat Recipe! So easy to Make, you will love it!
If you have had Starbucks Lemon Loaf Recipe, you KNOW that it’s good. Over the pandemic, I found myself craving this every time I made an espresso with my new Espresso Machine. Trying to remake the experience you know?
A little background here. My favorite cake ever was a lemon cake one of my Uncles used to make when I was a child. It was glorious: so rich and moist with just a hint of tartness and a not too sweet glaze.
The Starbucks Lemon Loaf always reminded me of that cake. So finally, I decided to give in and try out this recipe at home so that I could have it any time I wanted.
How to make the Copycat Starbucks Lemon Loaf
So is it a cake or bread?
Well, it’s pound cake! LOL. Some folks are intimidated by pound cakes, but don’t be!! This cake is easy to make. So let’s get into how to make it. It’s not hard at all!
Start with your ingredients…
I know a lot of people hesitate when it comes to pound cakes because they are afraid of a dry cake!
But let me let you in on the secret: Sour cream.
The fat content and the consistency of sour cream added to the batter helps to lock in moisture into this cake.
The lemon glaze on top seals the deal.
To keep it moist longer: make sure to store this lemon pound cake in an airtight container. It will keep well for a couple of days.
I love having a slice of this cake in the morning with my coffee or for an afternoon snack!
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract zest of 1 large lemon
- 2 tablespoons lemon juice
- 1/3 cup sour cream
- Lemon Icing
- 2 cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon cream or milk
Preheat the oven to 350
Spray a loaf pan with non stick baking spray
In a medium bowl whisk together the dry ingredients and set aside.
In the bowl of a stand mixer, cream the butter and granulated sugar until light and fluffy (about 4-5 mins)
Add in the eggs one at a time, beating after each until incorporated and scraping down the bowl after adding.
Add in all flavorings (vanilla, lemon juice, zest and extract) Add in half of the dry ingredients and mix until combined. Add in sour cream and mix well.
Add in the remaining dry ingredients.
Pour the batter into the loaf pan and bake for 45-55 mins until skewer comes out clean.
Cool completely before adding icing.
For the glaze
In a medium bowl whisk together all of the ingredients until a thick icing forms. If the icing is too thick add a tsp of cream or milk to thin it out.
If icing becomes too thin add more powdered sugar a bit more lemon juice.
When adjusting the flavor profiles for the glaze be sure to taste it so that it’s not too sweet not too tart.
If you don’t have sour cream you can also use buttermilk.
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Nutrition Information:Yield: 10 Serving Size: 10
Amount Per Serving: Calories: 315Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 65mgSodium: 160mgCarbohydrates: 63gFiber: 1gSugar: 45gProtein: 5g